Misono UX10 Series Petty

by Misono

$138.00

Being the flagship series in Misono’s lineup, UX10 Series knives are made of a high purity special stainless steel produced by a Swedish steel company. Heat-treated to 59-60 HRC, the UX10 knives can be as hard as many knives made of carbon steel, yet offer exceptional rust-resistance. The nickel-silver bolster adds a stylish accent to the water-resistant black pakkawood handle, which gives the knife an excellent weight balance. 

Spec:

  • Origin (Made in): Seki, Gifu Prefecture, Japan
  • Brand: Misono
  • Model No.: 731 / 732
  • Knife Type: Petty
  • Blade
    • Construction: Monosteel
    • Grind: Double-edged Blade (70/30 Grind)
    • Steel Type: N685 EXTRA
    • Hardness: 58-59 HRC
    • Hand-sharpened
  • Blade Length: 120mm (4.7") / 130mm (5.1")
  • Blade Height (at heel): 26mm / 27mm
  • Spine Thickness
    • Above heel: 1.7mm / 1.7mm
    • Middle: 1.4mm / 1.4mm
  • Handle
    • Shape: Western-Shaped
    • Material: Black Pakkawood 
    • Bolster: Nickel Silver
    • Length: 106mm / 114mm
  • Overall Length: 226mm / 245mm
  • Weight: 68g (2.40oz) / 74g (2.61oz)
  • Mark: "Misono" ; "EU Stainless Steel UX10"

    About Misono ミソノ

    Family-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.

    Care:

    Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

    Cutting Surface:

    Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

    Sharpening:

    We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70/30.

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    30 Days Return

    Return unused within 30 days for a full refund, no questions asked (terms apply).

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